Missing those pancakes on a Saturday morning?

The wait is over with @jwdiary ‘s latest culinary creation – Vegan Protein Pancakes. Now you can have your (pan)cake and eat it too!

 

Vegan Protein Pancakes

Serves: 3

Time: 15

  • 1 cup oats
  • 1 banana
  • 1 cup soy milk
  • 2 tbsp arrowroot powder
  • 1/2 tsp cinnamon
  • 1 scoop PSA Vanilla and Cinnamon BioPro
  • 1/2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 tsp apple cider vinegar

Step 1

Put oats into a blender and blend into a flour.

Step 2

Now add every other ingredient and blend till smooth.

Step 3

Remove batter from blender and to a bowl, and place in freezer for half an hour.

Step 4

Heat a non-stick pan on medium with oil of choice (I used coconut).
Once the pan is hot, spoon in 3 large tablespoons of batter and let cook for roughly 3 minutes. Flip and let other-side cook.
Remember to grease the pan in between each hotcake so the batter doesn't stick.

Step 5

Once you've used all the batter - your pancakes are ready to eat!

Step 6

Top with any toppings of choice. I used stewed rhubarb, cashew cream, fresh nectarine and pepita's.
But coconut yoghurt, banana ice cream, granola, other fruit, nuts, seeds, maple or even chocolate will pair beautifully with this recipe.
Enjoy.

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Vegan Protein Pancakes

Missing those pancakes on a Saturday morning?

The wait is over with @jwdiary ‘s latest culinary creation – Vegan Protein Pancakes. Now you can have your (pan)cake and eat it too!

 

Vegan Protein Pancakes

Serves: 3

Time: 15

  • 1 cup oats
  • 1 banana
  • 1 cup soy milk
  • 2 tbsp arrowroot powder
  • 1/2 tsp cinnamon
  • 1 scoop PSA Vanilla and Cinnamon BioPro
  • 1/2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 tsp apple cider vinegar

Step 1

Put oats into a blender and blend into a flour.

Step 2

Now add every other ingredient and blend till smooth.

Step 3

Remove batter from blender and to a bowl, and place in freezer for half an hour.

Step 4

Heat a non-stick pan on medium with oil of choice (I used coconut).
Once the pan is hot, spoon in 3 large tablespoons of batter and let cook for roughly 3 minutes. Flip and let other-side cook.
Remember to grease the pan in between each hotcake so the batter doesn't stick.

Step 5

Once you've used all the batter - your pancakes are ready to eat!

Step 6

Top with any toppings of choice. I used stewed rhubarb, cashew cream, fresh nectarine and pepita's.
But coconut yoghurt, banana ice cream, granola, other fruit, nuts, seeds, maple or even chocolate will pair beautifully with this recipe.
Enjoy.